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Thickening Soups And Sauces


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To slightly thicken pan juices or soups, I use instant mashed potato flakes instead of white flour. Dissolves instantly and no lumps! And it adds about 1/2 the calories and a lot fewer carbs, measure for measure.

- Submitted by SHUTRBUG1 4/13/2010 in Cooking | 2 Comments
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Member Comments

VTORIA3 4/14/2010 5:29:00 AM

    I do this, too, and it works really well. I also sometimes, puree some of the soup and throw it back in the pot.
HARRINGTON5 4/13/2010 12:03:00 PM

    Good suggestion. I have been looking for something to thicken my sauces. Thank you

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